Salmón en costra

Salmón en costra

Salmón en costra

{Salmon en croute}

Summary: crisp and buttery puff pastry enveloping a delicious salmon fillet with bechamel and spinach


  • 500 g fresh spinach
  • 2 salmon fillets, skinless and boneless (about 500 g)
  • 4 tablespoons bechamel
  • Two puff pastry sheets
  • Salt and pepper to taste
  • 1 egg, beaten


  1. Heat the oven to 400º F (200º C)
  2. In a large saucepan, cover spinach with water and bring to boil. Cook for 5 minutes, drain and reserve. Season salmon fillets with salt and pepper
  3. Roll one of the pastry sheets out, and place on an oven tray covered with paper parchment. Spoon half of the boiled spinach on it. Add two tablespoons bechamel, and top with one salmon fillet.
  4. Now trim excess dough, and fold the pastry over into a neat parcel, leaving the join at the bottom. Repeat the process with the remaining ingredients. You might desire to make some decorations with the off-cuts.
  5. Brush with beaten egg and bake for 20 minutes. Serve inmediately.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4 people


  • To prepare the bechamel sauce, you will need 1 tablespoon olive oil, 25 g butter, 45 g flour, 350 ml whole milk, salt, pepper and nutmeg. Melt butter and olive oil in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Slowly add milk, whisking constantly, until mixture is smooth. Cook, stirring with a whisker, for 10 to 12 minutes or until sauce comes to the boil, thickens . Remove from heat. Stir in pepper, salt and nutmeg.
  • You might season the salmon fillets with some Dijon mustard for a special twist on the recipe

Salmón en costra